Our Community Supported Agriculture (CSA) farmer recently had a cow butchered. We agreed that we would by 1/4 of the cow. So, this meant cleaning out the freezer to make way for Bessie. As I have mentioned; our goal is to make it through the winter without going to the store to buy food for personal consumption. We have 2 refrigerators and one chest freezer. One refrigerator freezer is full of baked goods. Karen spends the 3 days before Thanksgiving with a couple of girlfriends baking...seriously baking. We currently have 21 different pies stored away; among other desserts. The refrigerator in the kitchen is filled with items we should use up first or use more often. Then there is the black hole. The deep freeze in the garage.
So, no more procrastinating. I had to clean out the black hole. We spent the previous summer filling the freezer with fruits and vegetables to last through the winter. Being the first time we are stabbing in the dark out how much to save; and how to preserve them. One thing we realized was we should have been writing down how much we were saving and mark them as as we use them. So as I cleaned, I also inventoried.
A couple of realizations happened as i made was in the garage freezer; I definitely think we will have enough to make it through the winter. And, we have to eat a lot more green beans...we have 21 pounds of green beans stored away. Now I like green beans, but that is a pound of the vegetable a week between 2 people. I am sorry to all the green bean growers; but, there is a limit to legume love. So, if anyone wants to trade some canned tomatoes for frozen green beans let me know.
Some numbers on what we originally packed away in the freezer for the winter:
Heavy Cream 4 pt
raw butter 10 pound
Apple cider 1 Gallon
Black Berries 5 Qt
Blue berries 5 qt
concord grapes 2 qt
Peach Halves 1 Gallon
persimmon puree 14 pounds
plum halves 4 qt
plum halves 4 qt
red raspberries 5 qt
Tart Cherries 5 pound
Bison Sausage 1 Pack
Airline Breasts (4ea) 8 ea
Chicken Breast (2 ea) 2 ea
Dark Chicken Meat Quarters 8 ea
whole chicken 2 ea
Smoked Turkey Breast 1 Ea
Whole Turkey 2 ea
Venison Sausage Links 1 pack
Raspberry Puree 1 Cup
salsa 10 pt
Yellow pepper Puree 2 Cup
Joyce's Yeast Rolls 12 ea
Loaves of Bread Bread 6 Ea (I make these at home on a weekly basis)
Pizza Crust 2 Ea
cornmeal 5 pound
State Fair Polenta 3 pound
State Fair White Corn meal 5 pound
Eggplant Puree 1 #
Asparagus 1 #
Bok Choy 2 #
Broccoli 3 #
Broccoli stems 1 #
Carrot Puree 1 #
corn on the cob 60 ea
Frozen Peas 3 pound
green beans 28 #
okra 1 #
Snow Peas 2 #
pecan mushroom burgers 10 ea (Made with local mushrooms)
Ground Beef 16 #
Beef Chuck Roast 3 #
Beef Ribeye Steaks 5 #
Beef Stew Meat 5 #
cubed Beef Steak 2 #
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